Engineering properties of foods. (2005)

• Record Type: Book
• Further Information: Note: [edited by] M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta.
• Editors: Rao, M. A, 1937-; Rizvi, S. S. H, 1948-; Datta, Ashim K
• Contents: Front Cover; Preface; The Editors; Contributors; Table of Contents; Chapter 1: Mass-Volume-Area Related Properties of Foods; Chapter 2: Rheological Properties of Fluid Foods; Chapter 3: Rheological Properties of Solid Foods; Chapter 4: Thermal Properties of Unfrozen Foods; Chapter 5: Thermal Properties of Frozen Foods; Chapter 6: Properties Relevant to Infrared Heating of Foods; Chapter 7: Thermodynamic Properties of Foods in Dehydration; Chapter 8: Mass Transfer Properties of Foods; Chapter 9: Physicochemical and Engineering Properties of Food in Membrane Separation Processes.
• Edition: 3rd ed
• Publisher Details: Boca Raton : Taylor & Francis
• Publication Date: 2005
• Extent: 1 online resource (xxi, 738 pages), illustrations
• Subjects: 664; Food -- Analysis; Food industry and trade; Food Technology; Food Analysis; Food-Processing Industry; TECHNOLOGY & ENGINEERING -- Food Science; Food -- Analysis; Food industry and trade; Electronic books
• Languages: English
• ISBNs: 1420028804; 9781420028805
• Related ISBNs: 0824753283; 9780824753283
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.